Tasty and Fluffy Thatte Idly Recipe - A South Indian Delight!
Tatte Idly, also known as "Thatte Idli" or "Plate Idli," is a classic South Indian delicacy that is loved for its unique shape and fluffy texture. This idly is named after the Kannada word "Tatte," which means a plate. In this recipe blog, I will guide you through the process of making delicious and authentic Tatte Idlies right in your kitchen. Get ready to enjoy these mouthwatering, plate-sized idlies that are perfect for a hearty breakfast or brunch.
Ingrediants
For the Idly Batter
- 2 cups idli rice
- 1 cup urad dal (split black gram)
- 1 teaspoon fenugreek seeds (optional)
- Salt to taste
- Water for soaking and grinding
- Ghee or oil for greasing the plates
Directions
- Soaking the rice and lentils:
- Rinse the idli rice and urad dal separately under cold water.
- In a large bowl, add the rice and enough water to cover it. Let it soak for 4-5 hours.
- In another bowl, add the urad dal and fenugreek seeds (if using) and enough water to cover it. Let it soak for 4-5 hours as well.
Grinding the batter:
- Drain the soaked rice and transfer it to a blender or wet grinder. Grind it to a smooth paste, adding water as needed.
- Similarly, drain the soaked urad dal and grind it to a smooth and fluffy consistency. It may take a bit longer to grind the dal compared to the rice.
- Mix the rice and urad dal batter together in a large bowl, adding salt to taste. Ensure the batter is well combined and has a thick yet pouring consistency.
- Cover the bowl with a clean cloth and let it ferment in a warm place for 8-10 hours or overnight. The batter will rise and become frothy.
Steaming the Tatte Idlies:
- After fermentation, gently mix the batter without deflating it.
- Grease the idli plates or “Thatte” plates with ghee or oil.
- Fill each plate with a ladleful of the batter, spreading it evenly to cover the plate.
- Place the filled plates in a steamer and steam on medium heat for 12-15 minutes or until a toothpick inserted in the idlies comes out clean.
- Once done, remove the plates from the steamer and let them cool for a couple of minutes.
- Using a flat spatula, carefully lift the idlies from the plates and transfer them to a serving platter.
Serving
Serving and Enjoying Tatte Idlies:
- Tatte Idlies are best enjoyed hot, accompanied by sambar, coconut chutney, or any chutney of your choice.
- Serve these plate-sized idlies with a generous drizzle of ghee or a side of spicy tomato chutney for an extra burst of flavor.
- Tatte Idlies are great for breakfast, brunch, or even as a light dinner option.
Conclusion
Congratulations! You have successfully prepared Tatte Idlies, a delightful South Indian dish that will surely impress your family and friends. These plate-sized idlies, with their fluffy texture and mild tanginess, are sure to become a favorite. So, go ahead and enjoy the goodness of these traditional idlies at home. Happy cooking and bon appétit!
